About This Coffee
This coffee was grown by Jairo Arcila on the Santa Mónica finca. This coffee fue expuesto has a dry anaerobic fermentation period of 72 hours in cherry. Durante esta stage de fermentation se añadieron duraznos maduros y levadura de vino. Luego, the cherries are despulparon y colocaron a seccar in camas elevadas con maduros fruits colocados entre el café hasta that logró el content of ideal humidity. This microlote is 100% Caturra.
Flavor Profile
Tropical FruitPeach
Coffee Details
- Type
- Single Origin
- Process
- Anaerobic Honey Fermentation
- Roast Level
- Medium-Light
- Origin
- 🇨🇴 Colombia
- Varieties
- Caturra
- Altitude
- 1,500m